Pot-stewed food takeaway shop is a small business, and the transfer fee and rent must be controlled to make a profit. The choice of store location also requires a particularly high flow of people. Traffic transfer stations, around the vegetable market, lots with concentrated communities, and the entrance of supermarkets are the best places to open stores. If there is no gold store site, the plan to open a store would rather be postponed than accommodated at will. People usually buy pot-stewed vegetables when they go to work, shop or buy food, and they don't buy them specially. For the pot-stewed food take-away shop, the location and taste are tied for two lifelines.

The shop only needs to be about 10 square meter, with a depth of about 2 meters and a width of about 5 meters, which is convenient for presenting all the dishes in front of customers, and also has enough space to mix seasonings and weigh them.

For inland secondary cities, the transfer fee is preferably below 10,000 yuan, and the monthly rent is below 1,000 yuan.

Step 2: Find and arrange workshops.

Looking for workshops around the pavement, the closer to the pavement, the better, which can save transportation costs. The bigger the room, the better. It can store a lot of raw materials. There is a yard or patio, which can burn coal, save fuel cost and facilitate operation.

Take the inland secondary cities as an example, the house price is around 500 yuan.

Step 3: Buy equipment and various appliances, and plan to make signboards, store layout and store decoration.

The basic items to be purchased and the approximate price are as follows:

1. One double-temperature freezer and one single-temperature freezer. Two refrigerators cost about 3000 yuan.

The freezer is very important for keeping the goods. You'd better buy a new one, otherwise something will go wrong and the loss will outweigh the gain.

2. Semi-steel stainless steel barrel with a 90 yuan; 4 all-steel stainless steel barrels, unit price 120 yuan, subtotal: 480 yuan; 2 large plastic buckets, unit price 20 yuan, subtotal: 40 yuan.

5 3.9-inch thick stainless steel seasoning pots, unit price 15 yuan, subtotal: 75 yuan; 20 stainless steel plates, unit price 6 yuan, subtotal: 120 yuan; 3 stainless steel clips, unit price 3 yuan, subtotal: 9 yuan; 5 stainless steel bagging pots, unit price 8 yuan, subtotal: 40 yuan; 5 stainless steel spoons, unit price 5 yuan, subtotal: 25 yuan; One stainless steel hook 15 yuan; 3 stainless steel spoons, unit price 1.5 yuan, subtotal: 4.5 yuan; 5 kg stainless steel ladle 18 yuan; One stainless steel garlic press 15 yuan; 2 stainless steel salad spoons, unit price 3 yuan, subtotal: 6 yuan; 2 stainless steel vegetable pots, unit price 8 yuan, subtotal: 16 yuan; One stainless steel colander 12 yuan.

4. 2 slaughter knives, unit price 15 yuan, subtotal: 30 yuan; Cut a knife and a 20 yuan; 2 large baskets, unit price 20 yuan, subtotal: 40 yuan; 2 boxes of disposable gloves, unit price 3 yuan, subtotal: 6 yuan; 4 boxes of disposable masks, unit price 4 yuan, subtotal: 16 yuan; Wall clock a 25 yuan; Some spice bags and some gauze, subtotal: 50 yuan; 3 thick bamboo poles, unit price 33.3 yuan, subtotal: 100 yuan.

5. Crushing and destroying a 230 yuan; A 65 yuan for meat grinder; One pepper pounder 100 yuan.

This investment is about 5000 yuan.

Step 4: decorate and do market research at the same time.

Blister light box 800 ~1200 yuan

Angle iron frame of exhibition platform 140 yuan

Artificial stone countertop 448 yuan

The boards on partition walls, painted walls, water pipes and angle irons are counted as 650 yuan.

This investment is about 2000 yuan.

At the same time, the market survey of the surrounding marinated vegetables market includes: the name, price and taste of the dishes.

Step 5: Buy spices, seasonings and accessories.

Step 6: Pre-marketing.

In the case that people don't know much about the new store products, it is best to have some free tasting and preferential purchase flows during the opening days. It takes about 1000 yuan to prepare discount cards and give away products. In addition, it can be delivered free of charge in the radiation area.

Precautions

1. A pot-stewed food shop is actually a take-away shop, which processes or basically processes the products it operates and sends them directly to the shop for sale. Therefore, there is generally no need to set up a stove to cook dishes, tables, chairs and tableware for customers to eat, and there is no need for a larger area and more chefs and waiters in the store, which undoubtedly greatly reduces the operating cost and is also the biggest advantage of the pot-stewed restaurant.

Second, pot-stewed food shops should generally not be too big, which is of course to minimize the early capital investment. If the store is slightly larger, the second half of the store can be used as a workshop; If the store is small, the products can be processed in the workshop and then sent to the store. For those who do not have the premise of renting a store, they can rent a booth in the farmer's market or set up a booth in the residential area of the street. Of course, a food retail cabinet that can prevent dust and flies must be provided.

Third, a pot-stewed food shop should have its own main varieties or special products, and it is often based on one or two main varieties or special products, supplemented by several general products, thus forming its own flavor characteristics. The signboard of the shop should also be named after its own main products or special products. For example, at present, some braised dishes shops in Sichuan often focus on the well-known hand-torn chicken, crispy duck and silk-wrapped rabbit in Sichuan, and are supplemented with general products such as braised pork, braised pork ribs, braised pork liver, braised pork belly, braised pig's trotters, braised duck's paws, braised goose wings, braised bean tendons, braised dried tofu and so on. Cold-mixed vegetable shops mainly produce bangbangji, diced rabbit and sliced lung, and other general products, such as ear slices, white meat, bamboo shoots, bean gluten, tofu skin, Chinese cabbage and all kinds of cold fresh vegetables, are often named as "hand-torn chicken", "crispy duck" and "silk-wrapped rabbit".

4. The products of the pot-stewed food store are marinated in the workshop first, and then placed in the tray of the food retail cabinet in the store in the form of whole or whole pieces. After the customers come to choose the products they need, they are weighed on the spot, cut into pieces, sliced, packaged and served with brine, pepper noodles, pepper noodles or five spices. Never cut or slice the finished products in advance, otherwise customers will doubt the quality and freshness of your products.

Fifth, it is best not to join. The cost of joining is too high, although there is brand support, but the small business is unpredictable, and the operators who just entered the business can't control the capital easily, so they have to keep "paying the fire", and finally they are destined to work for others, and the possibility of losing money is greater than 70%.

Sixth, it is best not to partner. Small business, although it has a small profit, has a small total profit. When the two families get involved, there will always be different voices. The early fixed investment accounts for a large proportion, and it will take at least1~ 2 years to return to the capital. Many partners can't pass this time period.

Production method

I. Seasonings and spices of brine

Take making a pot of brine 12.5 kg as an example.

Seasoning: Sichuan salt 300g, rock sugar 250g, ginger 500g, scallion 300g, cooking wine100g chicken essence;

Spices: Rhizoma Kaempferiae 30g, Illicium verum 20g, Flos Caryophylli10g, Fructus Amomi Rotundus 50g, Fructus Foeniculi 20g, Folium Cinnamomi100g, Radix Angelicae Dahuricae 50g, Fructus Tsaoko 50g, Herb 60g, Orange Peel 30g, Cinnamon 80g, Zizania latifolia 50g, and Senecio scandens.

Soup ingredients: chicken skeleton 3500g, pig tube bone1500g.

Second, brine production

1. Boil the chicken skeleton and pig's pig's tubular bones (broken by hammer) with cold water until the water boils, and remove the blood foam. After that, clean the bones with clean water, add water again, add ginger (broken) and green onions (with the root length left), and after boiling, slowly boil them with low fire (clear soup with low fire, thick soup with strong fire) into a brine soup for use.

2. stir-fry the sugar color. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder and stir-fry it slowly with medium heat; When the sugar changes from white to Huang Shi, switch to small fire; When the sugar oil is yellow and frothy, fry it from the fire mouth (this time must be fast, otherwise it will become bitter, so you can try it several times first); If you get angry again, it will turn from yellow to dark brown. When the sugar oil changes from a big bubble to a small bubble, add a little cold water, and then fry it with a small fire until it loses its paste flavor, which is the sugar color. Sugar color is not sweet, not bitter and golden.

3. Spice is broken or the knife is changed (don't make it thin, change it slightly, so as not to affect the effect), and wrap it in a spice bag and tie it. First, boil it in boiling water for 5 minutes, take it out and put it in the brine soup, add appropriate amount of salt, sugar and pepper, and cook it with low fire to make the first embryo red brine (white brine does not contain pepper and sugar, and other spices are the same as red brine).